Pesto Tortellini Soup
Serves: 4
1 cup chopped green onions (2 bunches)
3 (14.5 ounce) cans vegetable broth (chicken may be substituted)
1 (9-ounce) package fresh or frozen cheese tortellini
1 (9-ounce) package portabellas, rinsed and chopped
1/3 cup prepared pesto
Freshly grated or shredded Parmesan cheese

In a 5 quart saucepan, combine the broth and onions. Bring the mixture to a boil and add remaining ingredients, excluding Parmesan. Boil long enough that pasta is tender (check pasta package directions). Divide among bowls; sprinkle with Parmesan.

Lynne got this delicious recipe from her mother-in-law, Pat Borkowski.